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Strawberry Shortcake with Mascarpone

This recipe from Family Aprons is inspired by the beautiful spring sunshine and the leftover mascarpone cheese from a recent Tasting Tuesday featuring Crave Brothers Cheese.
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Servings 8

Ingredients
  

SHORTCAKE

  • 2 cups flour
  • 6 tablespoons sugar divided
  • ½ tsp salt
  • 8 tablespoons butter cold and diced
  • 2 eggs divided
  • ½ cup + 1 tablespoon cream

MASCARPONE CREAM

  • 12 oz mascarpone cheese
  • ⅓ cup cream
  • 4 tablespoons confectioner's sugar
  • 1 teaspoon vanilla

STRAWBERRY TOPPING

  • 2-3 cups strawberries mashed and sweetened if you prefer

Instructions
 

  • SHORTCAKE: Preheat oven to 425°F.
  • Whisk together flour, sugar, baking powder, and salt. Cut in the flour until the mixture resembles coarse meal.
  • Beat one egg and combine with the cream. Pour into the flour mixture and stir until things start to stick together. Dump onto a floured work surface and knead gently until everything comes together.
  • Shape dough into a rectangle about ¾-inch thick. Beat remaining egg and brush on top of the dough. Sprinkle 2 tablespoons sugar over the egg wash.
  • Bake 12-15 minutes, until there is a nice golden color around the edges. Cool.
  • MASCARPONE CREAM: Combine mascarpone, cream, and confectioner's sugar. Beat 1-2 minutes, until mixture is sturdy but not dry. Keep chilled.
  • Cut a square of shortcake and cut in half. Top with mascarpone cream and strawberries. There are many ways to serve this--open faced, all on top, sandwich. Make your favorite and enjoy